Thai Chicken Mango Salad

5 from 2 reviews



For the marinated chicken

  • 1/3 cup coconut aminos
  • juice of 2 limes
  • 3 tablespoons olive oil or avocado oil
  • 3 tablespoons honey
  • 3 garlic cloves, minced
  • 1 tablespoon red pepper flakes
  • 1/3 cup cilantro, chopped
  • salt and pepper, to taste
  • 2 pounds chicken breasts, pounded

For the vinaigrette

  • 3 tablespoons fish sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • juice of 1/2 a lime
  • 1 garlic clove, minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons water

For the salad

  • 1 head of butter lettuce, pulled into small pieces
  • 4oz protein greens mix (sweet pea leaves, baby spinach, baby bok choy, baby kale)
  • 2 yellow mangoes, thinly sliced
  • 1 avocado, thinly sliced
  • 2 mini cucumbers, thinly sliced
  • 2 fresno peppers, thinly sliced
  • 1/4 cup roasted & salted peanuts (or other nut you prefer)
  • 3 tablespoons mint leaves, torn
  • 3 tablespoons basil leaves, torn
  • 2 green onions, thinly sliced


  1. Place all ingredients for the marinade in a bowl and whisk together until combined.
  2. Pound chicken flat then place chicken in a large plastic bag and pour the marinade on top. Place in fridge to marinate overnight, or at least for up to 3 hours before cooking.
  3. Place all ingredients for the vinaigrette in a jar, seal and shake. Set aside for later.
  4. Heat up grill or grill pan and grease. Remove chicken from marinade and discard marinade. Place on hot grill pan, sprinkle with salt, cook 5-7 minutes per side, until grill marks show up and chicken reaches an internal temperature of 165 degrees F. Slice
  5. Add all ingredients for the salad in a large bowl. Add chicken then pour over desired amount of vinaigrette (a little goes a long way). Toss to coat all the salad ingredients then eat up!

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